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气调包装对烤鸭肉货架期和细菌群落的影响。

Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat.

作者信息

Chen Xue, Zhao Jiayue, Zhu Lixian, Luo Xin, Mao Yanwei, Hopkins David L, Zhang Yimin, Dong Pengcheng

机构信息

College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.

College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; Jiangsu Synergetic Innovation Center of Meat Production and Processing Quality and Safety Control, Nanjing, Jiangsu 210000, PR China.

出版信息

Food Res Int. 2020 Nov;137:109645. doi: 10.1016/j.foodres.2020.109645. Epub 2020 Aug 28.

Abstract

The purpose of this work was to assess the effect of different packaging methods on the shelf life and bacterial communities of roast duck meat. Samples were packaged under the following five conditions: overwrapped packaging (OWP), 100% N (100% N-MAP), 30% CO/70% N (30% CO-MAP), 50% CO/50% N (50% CO-MAP), and 0.4% CO/30% CO/69.6% N (CO-MAP). Physicochemical and microbiological parameters were monitored during 14 days of chilled storage (0-4 °C). Results showed that MAP samples obtained higher and more stable redness, better sensory scores, and lower lipid oxidation, compared with OWP, in which CO-MAP samples had the lowest TBARS values (0.13-0.22 MDA/kg) during storage. Moreover, 30% CO-MAP, 50% CO-MAP, and CO-MAP effectively retarded the onset of bacterial spoilage and extended shelf life by 7 days compared with 100% N-MAP and OWP treatments. Additionally, bacterial succession was significantly affected by the gas composition used in the packages, especially the dominant biota at the end of storage, which played an important role in the spoilage of roast duck meat under specific packaging. On day 14, Pseudoalteromonas spp., Lactobacillus spp., and Pseudomonas spp. became the most predominate genera in OWP, 100% N-MAP, and 50% CO-MAP, respectively. Notably, Vibrio spp. was dominant in both 30% CO-MAP and CO-MAP, indicating 0.4% CO did not exert a further inhibitory effect on this genus. Additionally, the growth inhibition of Pseudoalteromonas spp., Lactobacillus spp., and Leuconostoc spp. by high CO concentration might be the reason for MAP (CO/N) samples having lower levels of TVC. Globally, these results indicate that 30% CO-MAP, 50% CO-MAP, and CO-MAP are promising packaging methods to improve roast duck meat quality and achieve shelf life extension.

摘要

本研究旨在评估不同包装方法对烤鸭肉保质期和细菌群落的影响。样品在以下五种条件下进行包装:外包装包装(OWP)、100%氮气(100% N-MAP)、30%二氧化碳/70%氮气(30% CO-MAP)、50%二氧化碳/50%氮气(50% CO-MAP)以及0.4%二氧化碳/30%二氧化碳/69.6%氮气(CO-MAP)。在冷藏储存(0-4°C)的14天内监测理化和微生物参数。结果表明,与OWP相比,气调包装(MAP)样品具有更高且更稳定的红色度、更好的感官评分以及更低的脂质氧化,其中CO-MAP样品在储存期间的硫代巴比妥酸反应物(TBARS)值最低(0.13-0.22毫克丙二醛/千克)。此外,与100% N-MAP和OWP处理相比,30% CO-MAP、50% CO-MAP和CO-MAP有效地延缓了细菌腐败的发生,并将保质期延长了7天。此外,包装中使用的气体成分显著影响细菌演替,尤其是储存末期的优势生物群,其在特定包装下的烤鸭肉腐败中起重要作用。在第14天,假交替单胞菌属、乳杆菌属和假单胞菌属分别成为OWP、100% N-MAP和50% CO-MAP中最主要的属。值得注意的是,弧菌属在30% CO-MAP和CO-MAP中均占主导地位,表明0.4%的二氧化碳对该属没有进一步的抑制作用。此外,高浓度二氧化碳对假交替单胞菌属、乳杆菌属和明串珠菌属的生长抑制可能是MAP(CO/N)样品总需氧菌数(TVC)水平较低的原因。总体而言,这些结果表明30% CO-MAP、50% CO-MAP和CO-MAP是改善烤鸭肉品质并延长保质期的有前景的包装方法。

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